This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies, and drizzled with the tastiest  Miso Ginger Dressing (that you’ll want to put on everything)!  Vegan! 

A flavorful Miso Mushroom Bowl with brown rice, avocado, cabbage, carrots, daikon, edamame and a Miso Ginger Dressing. Vegan and Gluten free. #bowl #veganbowl #vegandinner #mushroombowl

Calling all mushrooms lovers!  This Miso Mushroom Bowl is not only plant-powered and highly nutritious, it is also full of delicious umami flavor. It’s filling and satisfying but leaves you feeling energized and light.

There are numerous research reports like this and this -on the healing properties of mushrooms, especially when it come to supporting our immune system. Mushrooms activate or stimulate macrophages in the immune system, a type of white blood cell that “eats” pathogens like bacteria, viruses and cancer cells.  So we’ve been amping up our mushroom intake the last few months, but not purely for health reasons- we happen to love them too!

What is in a Miso Mushroom Bowl? 

  • mushrooms!
  • brown rice
  • edamame
  • spinach
  • grated carrots
  • daikon radish
  • Cabbage
  • Avocado
  • Sesame Miso Ginger Dressing

portobellos

How to make a Miso Mushroom Bowl:

Step One: Cook the Rice. The Miso Mushroom Bowl starts with setting the brown rice to cook.

TIP: Here’s a little trick I do to speed things up with short grain brown rice. Boil the rice like you would pasta- with ample water. Then cook the edamame in the rice water.

cooking the brown rice.

Drain the rice and let stand 5 minutes.

brown rice for mushroom bowl

Step two: While the rice is cooking, saute the mushrooms.  Here I’m using portobellos- but feel free to use what you have. The important thing here is getting them nice and brown.

browning the mushrooms

Step three: Prep the veggies. Slice the avocado, shred the carrots, diakon and cabbage.

prep the fresh veggies

Step four: Make the Dressing.

Miso Ginger Dressing:

The dressing is quite tasty, I’d recommend making a double batch to use on salads, later in the week. 😉 Simply blend the ingredeints in a blender until smooth.

miso ginger dressing

I highly recommend making a double batch for salads later in the week!

miso ginger dressing

Seriously this dressing is super flavorful!

miso ginger dressing

Step Five: Assemble your bowls. This recipe makes 4 bowls and is perfect for meal prepping meals for the week.

assembling the Miso Mushroom bowl

Start with a warm bed or short grain brown rice – nutty and delicious.

assembling the Miso Mushroom bowl

Add a handful of organic spinach.

assembling the Miso Mushroom bowl

Layer up the fresh veggies. Here we’ve got cabbage, daikon, edamame, avocado, and carrots.

Spoon the flavorful Miso Ginger dressing over top. Add sprouts and seeds.

A flavorful Miso Mushroom Bowl with brown rice, avocado, cabbage, carrots, daikon, edamame and a Miso Ginger Dressing. Vegan and Gluten free. #bowl #veganbowl #vegandinner #mushroombowl

Enjoy your healthy vegan, plant-based Miso Mushroom Bowl and see how energized you will feel!

xoxo

Sylvia

More Healthy Buddha Bowls:

 

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Miso Mushroom Bowl with brown rice, avocado, cabbage, carrots, daikon, edamame and a Miso Ginger Dressing. Vegan and Gluten free.

Miso Mushroom Bowl

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Bowls, vegan, vegan dinner
  • Method: stovetop
  • Cuisine: Asian
  • Diet: Vegan

Description

This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you’ll want to put on everything)!  Vegan & Gluten-Free.


Ingredients

Scale
  • 1 cup short-grain brown rice, uncooked
  • 4 large portobello mushrooms, sliced int 1/2 inch slices.
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 cups shredded cabbage
  • 1 cup matchstick carrots (or grated)
  • 1 cup shredded daikon (or radishes) or cucumbers
  • 1 avocado
  • 1 cup edamame
  • 4 cups baby spinach
  • Garnish: Scallions, Sprouts, Sesame seeds

Miso Ginger Dressing: (Double for extra saucy) 


Instructions

Set rice to cook. (see notes)

Cook Mushrooms: Heat oil in a large skillet over medium heat, season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside. (See notes for alternative method)

While the mushrooms are browning, prep the remaining veggies. 

Feel free to warm the edamame in the rice water (see photo).

Make the dressing: place everything in a blender and blend until smooth.

Assemble the bowls: Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.


Notes

The fastest way to cook rice to cook using the pasta method. Cook rice in 6 -8 cups salted boiling water, until tender, about 15 minutes. Strain and let stand in the strainer over the pot, 5 minutes until fully drained.

If you would rather roast the portobello mushrooms, double the dressing and use some as a marinade, coating the mushrooms well, place them on a parchemt-lined sheet pan and roast at 400F until tender. The cabbage is also very tasty roasted- I’d add more because it will shrink. 😉

Nutrition

  • Serving Size:
  • Calories: 518
  • Sugar: 15.7 g
  • Sodium: 706.8 mg
  • Fat: 21.5 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 73.6 g
  • Fiber: 8.2 g
  • Protein: 14.7 g
  • Cholesterol: 0 mg

Keywords: Vegan bowl, vegan buddha bowl, Mushroom Buddha Bowl, vegan mushroom recipe, mushroom rice bowl,

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. We absolutely love this beautiful and nutritious bowl. It’s perfect for a summer evening or heart weekend lunch and is good with quinoa as well. Thank you!

  2. Delicious! Made at home a few times and it was a hit at our mother’s day brunch this year.

  3. I just made this for dinner and it is simply amazing!!! I wouldn’t change a thing. The dressing should be bottled and sold in stores so that people who don’t cook can enjoy it too. Thank you Sylvia

  4. Lovely fresh and tasty salad bowl and delicious dressing. We used black and basmati rice and stir fried some garlic shoots to add to the bowl. The mushrooms are the highlight of the dish, many cooks just sauté mushrooms and this isn’t the right way to bring out the wonderful umami flavours.
    Thank you Sylvia for another super healthy and satisfying recipe for a main meal, which even the carnivore of the family loved.

  5. Easy and delicious. This is a great vegetarian dish, perfect for Meatless Monday. Or Tuesday, or Wednesday 🙂

  6. Excellent sauce! We mix and match the bowls ingredients to whatever is in our fridge! Thanks!!

  7. I made this for dinner tonight . It was absolutely delicious . It is a fantastic recipe . A definite keeper . Thanks Silvia

  8. Another delicious recipe- so good- a hit with everyone! Thank you! How long do you think the dressing can be kept in the fridge for?